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Document IIF

Effets de différents conditionnements internes et externes sur la vitesse de pré-refroidissement et la qualité de la chaîne du froid du poivron vert.

Effects of different internal and external packaging on precooling rate and cold chain quality of green bell pepper.

Numéro : 1027

Auteurs : LU Y., LIU S., LIN Z., XUE J., SHANG K., WANG X., WANG B., WANG Q.

Résumé

In order to study the effects of plastic basket, corrugated carton, plastic basket add anti-fog film, corrugated carton add anti-fog film packaging on precooling rate and cold chain quality of green peppers, four groups were forced-air precooled from 22 ~ 25℃ to 9℃. Two groups without internal packaging were packed by anti-fog film after precooling. Then, all groups moved to cold room at 10℃ for 8 days storage, 2 days simulated transportation and 2 days marketing. The results showed that the precooling times of the four groups were 55, 60, 85 and 135 min, respiration intensities were 2.21, 2.47, 2.52 and 2.56 mg CO2/(kg·h), and weight losses after precooling were 0.41, 0.39, 0.18 and 0.17 %, respectively. The fastest precooling rate and the best keeping fresh quality were obtained using plastic box and cold chain. TSS, VC, chlorophyll and total phenolic contents of green bell peppers after cold chain were 3.85%, 56.07 mg/100g, 46.22 mg/kg and 0.94 OD280/g, respectively.

Documents disponibles

Format PDF

Pages : 10 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Effects of different internal and external packaging on precooling rate and cold chain quality of green bell pepper.
  • Identifiant de la fiche : 30032567
  • Langues : Anglais
  • Sujet : Technologie
  • Source : 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Date d'édition : 11/06/2024
  • DOI : http://dx.doi.org/10.18462/iir.iccc2024.1027

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